Instructions

Meanwhile, prepare the wasabi tartar sauce by stirring all the ingredients together in a small bowl and set aside.

Slice the loaves of bread into half horizontally and vertically. Spread inside surfaces of bread with butter. Place the bread on a baking sheet, cut sides up. Heat the bread under broiler for 2 or 3 minutes, or until lightly browned; set aside.

Place cornmeal mixture in a plastic bag. Drop in six oysters at a time and shake until well coated with cornmeal, knocking off excess. Fry the oysters in batches of six or less, turning occasionally, until they’re just cooked through and are golden brown, about 1½ minutes. Drain on paper towels.

Spread each piece of bread with 2 tablespoons of wasabi tartar sauce. Arrange the oysters, tomatoes, and lettuce on the bottom slices of bread. Top with the remaining bread and gently press together. Enjoy

Servings

4

Servings

4

Wasabi Oyster Po'Boy Sandwiches

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Now that you’ve made the wasabi mayonnaise, why not make some wasabi po’boy sandwiches that’ll take your breath away? The following recipe makes four servings.

Ingredients

For the Wasabi Tartar Sauce:

1 cup wasabi mayonnaise

1/4 cup sweet pickle relish

2 tablespoons minced shallot or onion

2 tablespoons Dijon mustard

2 tablespoons minced fresh parsley leaves

1 teaspoons fresh lemon juice

1/4 teaspoon Louisiana-style hot sauce

For the Sandwich Filling:

Vegetable oil

2 loaves French bread

Butter or margarine

Cornmeal, seasoned with black pepper and cayenne

24 shucked oysters, drained

Sliced tomatoes

Shredded lettuce

Instructions

Meanwhile, prepare the wasabi tartar sauce by stirring all the ingredients together in a small bowl and set aside.

Slice the loaves of bread into half horizontally and vertically. Spread inside surfaces of bread with butter. Place the bread on a baking sheet, cut sides up. Heat the bread under broiler for 2 or 3 minutes, or until lightly browned; set aside.

Place cornmeal mixture in a plastic bag. Drop in six oysters at a time and shake until well coated with cornmeal, knocking off excess. Fry the oysters in batches of six or less, turning occasionally, until they’re just cooked through and are golden brown, about 1½ minutes. Drain on paper towels.

Spread each piece of bread with 2 tablespoons of wasabi tartar sauce. Arrange the oysters, tomatoes, and lettuce on the bottom slices of bread. Top with the remaining bread and gently press together. Enjoy